Research Publications in Journal & Seminar

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  1. Evaluasi Lactobacillus Berpotensi sebagai Probiotic yang Diisolasi dari ASI untuk Fermentasi Yoghurt (2011). PDF
  2. Linking Horticultural And Food Sciences To Help Feed The Future (2011). PDF
  3. Emerging Foodborne Pathogens (2011). PDF
  4. Seafast Center-IPB Tropical Plant Curricula: Research Plan on Potency of Waterleaf (Talinum trianqulare Jacq Wild) as A Source of Soluble Dietary Fiber and Turkey Berry (Solanum torvum Swartz) as An Antimicrobial Compound (2011). PDF
  5. Reduksi Oksalat pada Umbi Walur (Amorphophallus campanulatus var. Sylvestris) dan Aplikasi Pati Walur pada Cookies dan Mie (2011). PDF
  6. Studi Sintesis Mono - Diasitgliserol (MDAG) Dengan Metode Gliserolisis Skala Pilot Plant (2011). PDF
  7. Evaluation of Lactobacillus Potential as Probiotics Isolated from Breast for Yoghurt Fermentation (2011). PDF
  8. Natural Antimicrobial Agents: Recent Development and Future Direction (2011). PDF
  9. Energy and Protein Source and Their Daily Intake of Pregnant Women in Bogor Area, Indonesia (2011). PDF
  10. Identification And Quantification of Phenolic And Non-Phenolic Antioxidant Compounds In Indigenous Vegetables of Indonesia (2011). PDF
  11. Adherence Properties of Lactic Acid Bacteria Isolated from Breast Milk (2011). PDF
  12. Thermal Resistance of Local Isolates of Staphylococcus aureus (2011). PDF
  13. Effect of Sterilization Dosage, Medium, and Tempeh Thickness on Physical Properties and Nutrition Value of Canned Tempeh (2011). PDF
  14. Study on Free Glutamate Content in Indonesian Dish Menus to Determine the Source of Free Glutamate (2011). PDF
  15. Tartrazine Exposure Assessment by Using Food Frequency Method in North Jakarta, Indonesia (2011). PDF
  16. Horticultural Research and Education Opportunities In Indonesia (2011). PDF
  17. Sterilisasi UHT dan Pengemasan Aseptik (2010). PDF
  18. Future topics of common interest for EU and SEA partners in food quality, safety and traceability (2010). PDF
  19. Penguatan Industri Penghasil Nilai Tambah Berbasis Potensi Lokal: Peranan Teknologi Pangan untuk Kemandirian Pangan (2010). PDF
  20. Penetapan Formula Gel Minyak Sawit (Palm Oil Gel) Kaya Karotenoid sebagai Ingredien Pangan Fungsional Sumber Provitamin A yang Memiliki Kekuatan Gel Tinggi (2010). PDF
  21. Sifat Sensori Marshmallow Cream yang Menggunakan Pati Jagung Putih Termodifikasi sebagai Pengganti Gelatin (2010). PDF
  22. Gelatinization properties of white maize starch from three varieties of corn subject to oxidized and acetylated-oxidized modification (2010). PDF
  23. Flavonoid content and antioxidant activity of vegetables from Indonesia (2010). PDF
  24. Hubungan antara Waktu Fermentasi Grits Jagung dengan Sifat Gelatinisasi Tepung Jagung Putih yang Dipengaruhi Ukuran Partikel (2010). PDF
  25. Application of Herbs and Spices Extracts as Preservatives for Wet Noodles (2009). PDF
  26. Enzymatic interesterification of palm oil midfraction blends for the production of cocoa butter equivalents (2009). PDF
  27. The Effect of Moisture, NaCl and Number of Passing on Corn Noodle Rheological Properties (2009). PDF
  28. Perkembangan Rekayasa Proses Pangan dan Peranannya dalam Pendidikan Teknologi Pangan. PDF
  29. Physico-Chemical Characteristics of Sukuh Variety Sweet Potatoes (Ipomea batatas) Flours Made with Various Method (2009). PDF
  30. Keamanan Pangan Industri Usaha Kecil dan Menengah (UKM) dan Industri Rumah Tangga (IRT) Pangan (2008). PDF
  31. Evaluation of Soybean Varieties on Production and Quality of Tempe (2008). PDF
  32. Kajian Aktivitas Antimikroba Monoasilgliserol (MAG) dan Mono-Diasilgliserol (MDAG) dari Minyak Kelapa dan Minyak Sawit Inti (2008). PDF
  33. The food-canning industry in Indonesia: need for safety assurance regulation and quality optimisation (2008). PDF
  34. Interesterifikasi Enzimatik Campuran Minyak Sawit untuk Produksi Cocoa Butter Equivalent: Analisis Komposisi Triasilgliserol dan Solid Fat Content (2008). PDF
  35. Kendali Proses Deasidifikasi dalam Pemurnian Minyak Sawit Merah Skala Pilot Plant (2008). PDF
  36. Gliserolisis RBDPO dengan Lipase untuk Sintesis MDAG (Mono-Diasilgliserol) (2008). PDF
  37. The Potency of Krokot (Portulaca oleracea) as Functional Food Ingredients (2008). PDF
  38. In Vivo Evaluation of Prebiotic and Synbiotic Properties of Processed Sweet Potato Product (2008). PDF
  39. Kajian Energi Kemoreaksi Kapurapi Untuk Pengeringan Benih Cabe Merah (2007). PDF
  40. Potensi Talas (Colocasia esculenta(L) Schott) dan Sukun (Artocarpus altilis(Park) Fosberg) untuk Mendukung Pertumbuhan Bakteri Asam Laktat Probiotik (2006). PDF
  41. Karakteristik Isotermi Sorpsi Air Benih Cabai Merah (2005). PDF
  42. Selamat Datang "Industri berbasis Padi": Harapan untuk Perum Bulog (2003). PDF
  43. Karakteristik Isotermi Sorpsi Air Benih Cabai Merah (2005). PDF
  44. Issues in Food Security and Agricultural Biotechnology (2005). PDF
  45. Analisis kecukupan panas pada proses pasteurisasi Puree Mangga (Mangifera Indica L) (2005). PDF
  46. Improving Relevance of Higher Education through Improvement of Curriculum; Case study in Food Technology Study Program, Bogor Agricultural University (2002). PDF
  47. Sifat Antimikroba Beberapa Tanaman Indigenus terhadap Bakteri Patogen dan Pembusuk serta Kapang (2001). PDF
  48. Keamanan Pangan Fungsional dan Suplemen Berbasis Pangan Tradisional (2001). PDF
  49. Studi Kinetika Konversi Distilat Asam Lemak Kelapa Menjadi Pengemulsi Menggunakan Enzim Lipase Rhizomucor meihei dalam Reaktor Tangki Kontinyu (2002). PDF
  50. Mobilization of primary metabolites and phenolics during natural fermentation in seeds of Pangium edule Reinw (1999). PDF
  51. Technical aspects of food fortification (1998). PDF
  52. Relative Efficacy of Ester Synthesis by Various Lipases in Microaqueous Media and the Effect of Water on Reaction Progress (1997). PDF
  53. Katalisis Enzimatis Dalam Pelarut Organik (1996). PDF
  54. Solvent suitability for lipase-mediated acyl-transfer and esterification reactions in microaqueous milieu is related to substrate and product polarities (1994). PDF
  55. Chilling-induced oxidative stress in cucumber fruits (1991). PDF

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